{"id":35168,"date":"2024-05-09T13:11:03","date_gmt":"2024-05-09T11:11:03","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=35168"},"modified":"2024-05-09T13:15:24","modified_gmt":"2024-05-09T11:15:24","slug":"shish-kebab-12","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/shish-kebab-12\/","title":{"rendered":"Perfect shish kabob: how to make the barbecue skewer a success"},"content":{"rendered":"\n

Shish kebab<\/strong> is a popular barbecue skewer that can be found in different variations in the Levant. For me, the skewer is also a family memory, a memory of sunny days outside.<\/p>\n\n

Every family has its own recipe, but the basics are the same. The types of meat and vegetables may vary, but all regions agree on the preparation: the meat must be roasted over a fire or on a grill. And so that you can prepare your barbecue kebab<\/strong> tender and juicy, you will find the right tips in this recipe<\/strong> for shish kebab.<\/p>\n\n

Shish kebab: a culinary experience from the Levant<\/h2>\n\n

The name Shish Kebab<\/em> comes from the Turkish \u015ei\u015f Kebap<\/strong>, which means “skewer”<\/em> and “roasted or grilled meat”<\/em>. This name says it all. It’s a barbecue skewer with meat – and it goes on my barbecue during the barbecue season.<\/p>\n\n

The art of skewering and grilling small pieces of meat is of course practiced all over the world. But every region has its own peculiarities. Over time, the lamb kebab has evolved in the Levant and taken on different regional forms, such as the Adana kebab<\/strong> from Turkey, which uses a mixture of lamb and beef. That would be a skewer with minced meat. But now we’re talking about small pieces of meat.<\/p>\n\n

\"Table<\/a><\/figure>\n\n

Choice of meat: lamb or alternatives?<\/h2>\n\n

One of the most important decisions for your barbecue skewer is choosing the right meat. An authentic shish kebab is traditionally made with lamb<\/strong>. Lamb is known for its intense flavor. But other types of meat or meat alternatives can also be skewered.<\/p>\n\n

Lamb – the classic<\/h3>\n\n

When shish kebab is mentioned, many people immediately think of lamb – and for good reason. Lamb is the classic<\/strong> meat for this barbecue skewer and impresses with its unmistakable aroma. However, to unleash the full potential of lamb, you need the right marinade – I’ll tell you later.<\/p>\n\n

The quality of the lamb plays a decisive role in the final result. It is worth paying attention to freshness and origin and buying the meat directly from the butcher. <\/p>\n\n

To bring out all the flavors when grilling, you should use lamb with a fat content<\/strong>. This is because fat is a flavor carrier and also keeps the grilled meat nice and juicy. So it’s best to order leg of lamb<\/strong> or shoulder of lamb<\/strong>.<\/p>\n\n

My parents used to take small pieces of pure lamb fat and layer it between the pieces of meat and the vegetables. This made the skewer even juicier.<\/p>\n\n

What types of meat can I use for shish kebab if I don’t like lamb?<\/h3>\n\n

If you don’t like lamb, you can of course also use other meats. Shish Kebab is versatile and also offers you room for your personal preferences and creative experiments. In addition to lamb, beef<\/strong> or chicken<\/strong> can also be used, each of which brings its own character to the dish. For the chicken skewers<\/strong>, you can try out my recipe for shish taouk<\/a>.<\/p>\n\n

You can use beef rump<\/strong> or entrec\u00f4te<\/strong>. These cuts have a good fat content so that your shish kebab is nice and juicy. <\/p>\n\n

Vegan kebab: a plant-based alternative<\/h3>\n\n

For those who prefer a vegetarian<\/strong> or vegan<\/strong> diet, there are equally delicious alternatives<\/strong>. Tofu, seitan or even jackfruit, which offer a similar texture to meat, can be used to make a barbecue skewer. You can simply use the marinade and leave the tofu<\/strong> or jackfruit to marinate overnight, for example, or if you make your own seitan<\/strong>, you can mix in the spices directly.<\/p>\n\n

Although these plant-based alternatives are a completely different barbecue experience<\/strong>, they prove that the preparation of skewers can be versatile. So everyone can enjoy a juicy shish kebab, regardless of their personal dietary habits – although I would actually call the skewer something else. <\/p>\n\n

Spices and marinades – it’s the flavor that counts<\/h2>\n\n

As soon as the first skewers are placed on the grill, the spectacle of flavors begins. The aroma that then develops really makes my mouth water. And this is not only due to the meat, but also to the spices.<\/p>\n\n

The secret<\/strong> of every shish kebab lies in the marinade. The flavors develop best if you leave the meat in the seasoning sauce overnight<\/strong>.<\/p>\n\n

\"Ingredients:<\/figure>\n\n

Olive oil, garlic and spices<\/h3>\n\n

Olive oil<\/strong> is always a good thing! Here it serves as the base<\/strong> for the marinade for the shish kebabs. It not only makes the meat supple, but also ensures that the spices can be evenly distributed.<\/p>\n\n

Then add garlic, lemon, spices and herbs to make the perfect marinade. If you want something really basic, the following ingredients are all you need. My personal recipe follows below. Here are the basics:<\/p>\n\n